South Korea Traditional Food

South Korea is a sovereign state in East Asia, located on the southern portion of the Korean Peninsula. It is neighbored by the People's Republic of China to the west, Japan to the east, North Korea to the north, and the East China Sea and Republic of China to the south. Like most ethnic group throughout the world, South Koreans have their own food culture to suit their unique history and climate. Not only has the geographical boundaries which separate it from its neighbors impacted on the food culture of the nation, but the four distinct seasons have also influenced what South Koreans eat. There are various type of traditional food in South Korea such as Ttok Kuk, Ogokbap and Kimchi.

Ttok kuk or rice cake soup is a traditional food that commonly will prepare for their South Korea New Year food after the ceremony. Ttok kuk contain several meanings. First of all, it means when you have a dish of ttok kuk you are one year older. They do not count the age on the basis of their birthday but on the basis of every New Year's Day. Nowadays they eat ttok kuk any day of the year they like other than New Year's day but in the past it was only on New Year's Day. Older people would ask, how many dishes of ttok kuk you had, "2 dishes" definitely will not be the answer. Because one soup is equals to one year of life, the more you eat, the more you age. Second, another name for ttok kuk is "byung tang", which means broth made of ttok. Ttok kuk also a dish that wish for a year you won't get ill after ate this dish. They wish to live with strength as the ttok, round and long. There is a pro round meaning in this dish. Third, the round shape of ttok like a coin symbolizes the rising sun. That's why when they cutting the ttok, it must be cut in a round shape and in no other way. Ttok is made with rice powder beaten with a special hammer without any other ingredient and the broth does not contain any other ingredient either. This is the most representative dish for their New Year's Day.

Ogokbap or five-grain rice usually served during the end of winter, especially on the first full moon of the year, known as jeongwol daeboreum. Ogokbap is a kind of food that made a bowl of steamed rice mixed with grains including barley, foxtail millet and soy beans. In the past, many of them ate food that lacking nutritional value during the long winter because such foods were scarce. Anticipating these problems, they dried up the grains before the coming of the winter to full fill the winter's meals. All the grains are cleaned and soaked separately then cooked until the grains have expended and are well done. On the night of jeongwol daeboreum, all the people would eat ogokbap with ingredients such as walnuts, chestnuts, pine nuts and beans to provide them with adequate energy. Other than that, they also belief that ogokbap must be shared by at least three different families to bring good luck in the